Kissing cousin to Mosey On Inn group’s buzzy Ciao, Mate! pizzeria just up the street, this breezy-in-summer, cosy-in-winter corner bar looks casual enough with its street side stools and busy bar. But chef Matt Stone brings an activist’s passion for sustainability and zero waste to the table. Salumi is made in-house, as is a modest Neapolitan ice-cream, and a nutty pork and duck terrine is sheathed in leeks because the kitchen refuses to use plastic cling wrap. As a chef, Stone also has a wonderful way of “greening” everything he touches, so broad bean and avocado on toast is carpeted with chives and spangled with the tang of finger lime. Even a thick slab of perfectly crumbed Bangalow pork cutlet–dry-aged and sweet–comes with an overlay of vibrant green garlic butter that bubbles with tiny capers.